Modification History
Not applicable.
Unit Descriptor
Unit descriptor |
This unit describes the performance outcomes, skills and knowledge required to prepare pâtés and terrines. Pâtés and terrines refer to any edible food that has been ground or puréed to a paste and set or baked in a container or mould. They can be made from a range of ingredients, including meats, poultry, game, seafood, fruits and vegetables. Terrines are generally of coarser consistency than pâtés and are baked in a pot (a terrine) after which they are named. Pâtés en croute are pâtés or terrines that have been baked in a pastry casing. Pâtés and terrines can be either classical or modern, and vary in ethnic and cultural origins. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. |
Application of the Unit
Application of the unit |
This unit applies to all hospitality and catering enterprises where food is prepared and served such as restaurants, hotels and other catering operations. |
Licensing/Regulatory Information
Not applicable.
Pre-Requisites
Prerequisite units |
This unit must be assessed after the following prerequisite units: SITHCCC001B Organise and prepare food SITHCCC002A Present food SITHCCC005A Use basic methods of cookery SITXOHS002A Follow workplace hygiene procedures. |
Employability Skills Information
Employability skills |
The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements. |
Elements and Performance Criteria Pre-Content
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the required performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge and/or the range statement. Assessment of performance is to be consistent with the evidence guide. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
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1 |
Prepare pâtés and terrines. |
1.1 |
Prepare a range of pâtés and terrines according to standard recipes. |
1.2 |
Select appropriate ingredients for the production of pâtés and terrines. |
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1.3 |
Prepare and line moulds for pâtés and terrines using suitable ingredients . |
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1.4 |
Prepare and use a range of binding agents and processes required in the preparation of basic forcemeat. |
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1.5 |
Prepare a range of pastries suitable for pâté en croute and handle them correctly to ensure high quality and attractive presentation. |
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1.6 |
Use specialised equipment for making pâtés and terrines correctly and safely according to manufacturer instructions. |
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2 |
Present pâtés and terrines. |
2.1 |
Present pâtés and terrines attractively for various uses, including appetisers, entrees or buffets. |
2.2 |
Decorate pâtés and terrines appropriately giving consideration to contemporary tastes in colour, presentation and eye appeal. |
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3 |
Develop new recipes. |
3.1 |
Develop recipes for pâtés and terrines using a range of suitable products, with consideration given to taste and presentation. |
3.2 |
Test new recipes for pâté and terrine for taste, yield and customer acceptance. |
Required Skills and Knowledge
REQUIRED SKILLS AND KNOWLEDGE |
This section describes the essential skills and knowledge and their level, required for this unit. |
The following skills must be assessed as part of this unit:
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The following knowledge must be assessed as part of this unit:
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Evidence Guide
EVIDENCE GUIDE |
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The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, the range statement and the Assessment Guidelines for this Training Package. |
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Critical aspects for assessment and evidence required to demonstrate competency |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure:
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Methods of assessment |
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example: SITHCCC012A Select, prepare and cook meat SITHCCC023B Select, prepare and serve specialist food items. |
Assessing employability skills |
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts. Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role. |
Range Statement
RANGE STATEMENT |
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The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below. |
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Appropriate ingredients for making pâtés, pâtés en croute and terrines may include: |
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Suitable ingredients for lining moulds may include: |
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Specialised equipment for making pâtés and terrines may include: |
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Unit Sector(s)
Sector |
Hospitality |
Competency field
Competency field |
Commercial Cookery and Catering |